I hate to admit this, but the follow recipe uses a cake mix... (GASP!) I was hosting a girls night for a bachelorette celebration, and in addition to making cookies, I wanted to make some beautiful pink cupcakes, but wanted something quick & easy. These have a nice refreshing flavor to enjoy in the summer. These were still amazing, and everyone loved them - helping themselves to seconds later in the night. I think this may be a great starter to an orange creamsicle cupcake...
PINK LEMONADE CUPCAKES (From Confections of a Foodie Bride)
1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed
White cake mix
3 egg whites
2 Tbsp vegetable oil
Food Color (red or pink)
In a stand mixer, add the cake mix, egg whites, vegetable oil, dye and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).
Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full).
Bake at 350 for about 25 minutes. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack.
LEMON BUTTERCREAM FROSTING
7 cups confectioners sugar
2 sticks unsalted butter at room temperature
¼ cup lemon juice
2 tsp lemon extract
Add the butter, confectioners sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a large tip and ice the cupcakes.